Best 3 Whole Wheat Couscous Tabbouleh Recipes

**Discover a Delightful Fusion of Flavors with Whole Wheat Couscous Tabbouleh: A Refreshing Twist on a Classic Middle Eastern Dish**

Embark on a culinary journey to the heart of the Middle East with our tantalizing Whole Wheat Couscous Tabbouleh recipe. This vibrant and refreshing dish is a delightful blend of textures and flavors, featuring fluffy whole wheat couscous, crisp vegetables, and a zesty lemon-herb dressing. Its vibrant colors and aromatic herbs will invigorate your senses, while its wholesome ingredients provide a nutritious and satisfying meal.

In addition to the classic tabbouleh recipe, we've included variations to cater to diverse dietary preferences and taste buds. Explore our Quinoa Tabbouleh for a gluten-free alternative, or indulge in the vibrant Mediterranean Tabbouleh, bursting with the flavors of sun-ripened tomatoes, cucumbers, and bell peppers. For those who enjoy a spicy kick, our Spicy Tabbouleh adds a touch of heat to the traditional recipe, while the Moroccan Tabbouleh introduces a unique blend of aromatic spices and dried fruits.

Whether you're hosting a summer gathering, preparing a healthy lunch, or simply seeking a refreshing side dish, our Whole Wheat Couscous Tabbouleh and its variations offer a symphony of flavors that will leave you craving for more. Let's dive into the recipes and create a culinary masterpiece that delights your taste buds and nourishes your body.

Here are our top 3 tried and tested recipes!

COUSCOUS TABBOULEH

Couscous Tabbouleh image

Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 45m

Yield Serves four to six

Number Of Ingredients 11

Ingredients

1 cup couscous
Salt to taste
1/2 teaspoon ground cumin
1/2 cup freshly squeezed lemon juice
1 cup warm water
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1 red bell pepper, seeded and diced
1 small cucumber, diced
Small romaine lettuce leaves for scoops

Steps:

Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 2 grams

COUSCOUS TABBOULEH

Couscous Tabbouleh image

Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.

Provided by Mirj2338

Categories Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups dry couscous
1 tablespoon olive oil
1 teaspoon vegetable stock powder
2 cups boiling water
2 tablespoons freshly strained lemon juice
3 tablespoons olive oil
salt and pepper
2 medium tomatoes, chopped
1 red bell pepper, slivered
4 scallions, finely chopped
2 tablespoons capers
1/3 cup shelled pistachios
1 cup small-sprigged fresh parsley, patted dry and coarsely chopped
1/2 cup fresh mint leaves (optional)

Steps:

Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
Add the tomatoes, red pepper, scallions and capers. Toss to combine.
Lightly stir in the parsley, optional mint leaves, and the pistachios.
Taste and adjust for seasoning.
Serve cool or at room temperature.

Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1

WHEAT-BERRY TABBOULEH

Wheat-Berry Tabbouleh image

Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.

Provided by Jeff Schwarz And Greg Kessler

Categories side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed flat-leaf parsley leaves
½ cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper

Steps:

Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
Place the cucumber, tomatoes and scallions in a large bowl.
Finely chop the parsley and mint together, and add them to the large bowl.
Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
Add remaining salt and pepper to taste.
Serve at room temperature.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your tabbouleh. Look for fresh herbs, ripe tomatoes, and flavorful cucumbers.
Rinse the couscous thoroughly before cooking: This will help to remove any excess starch and prevent the couscous from becoming gummy.
Cook the couscous according to the package directions: Be sure to measure the water or broth correctly, and cook the couscous until it is tender but still has a slight bite to it.
Let the couscous cool completely before assembling the tabbouleh: This will help to prevent the tabbouleh from becoming soggy.
Chop the vegetables and herbs finely: This will help them to distribute evenly throughout the tabbouleh.
Use a light hand when dressing the tabbouleh: You don't want to overpower the flavors of the vegetables and herbs.
Let the tabbouleh rest for at least 30 minutes before serving: This will allow the flavors to meld together.

Conclusion:

Whole wheat couscous tabbouleh is a delicious and healthy side dish that can be enjoyed as part of a meal or as a snack. It is a good source of fiber, protein, and vitamins, and it is also low in calories and fat. Tabbouleh is a versatile dish that can be customized to your own taste preferences. Experiment with different herbs, vegetables, and dressings to create a tabbouleh that you will love.